Creamy Chicken and Noodles

Recipe from {Real Mom Kitchen}

Creamy Chicken and Noodles

• 8 cups of chicken broth ( or equal amount of water with bouillon)
• ½ teaspoon poultry seasoning
• 1 teaspoon onion salt
• 1 (12 oz) pkg extra wide egg noodles
• 4 cups of cooked and shredded chicken
• 2 (10 3/4 oz) cans of condensed cream of chicken soup
• 1 cup reduced fat sour cream

1. Bring chicken both to a boil and add noodles, poultry seasoning, and onion salt.  Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles.  Then mix in condensed soup.  Stir until smooth and creamy.
3. Just before serving mix in the sour cream.  Serves 6-8

Mmmm....Soup!

This recipe is seriously SO EASY!  And yummy!  I added some diced ham....and it was DELICIOUS!

{Recipe from} The Mother Huddle

Broccoli Soup 

1 1/2 – 2 lbs broccoli, Fresh or frozen, chopped finely

1 small to medium onion, finely diced

3 regular size carrots, extra finely diced

6-8 cups water

4-6 tsp or chicken bullion

1/4 tsp pepper

dash of salt

1 cup cream or evaporated milk

1-1 1/2 cups instant potatoes

1-2 cups shredded cheese

Put chopped, onion, carrot and broccoli in a large pot. Add water until water is about 1/2 inch above veggies. Add about 1/2 tsp bullion per cup of water you used to cover the veggies. Add dash of regular salt and 1/4 tsp ground black pepper. Boil until veggies are tender. Once veggies are tender add cream or evaporated milk, and instant potatoes. Stir until flakes are all dissolved. Add more potatoes until soup is desired thickness. Remove from heat and add cheese. When the cheese is melted  soup is ready to serve. So easy.

Chicken Taco soup

I am LOVING this site Frosted bake shop...I have found so many recipes that I want to try ASAP!

Chicken Taco Soup

Rotisserie chicken - shredded (as much as you like!)

1 tbsp. olive oil

2 cups chicken broth

2 cups water

1 package taco seasoning (or 1/4 cup)

1 tsp. ground cumin

1 1/2 tbsp. red taco sauce

6 oz. can tomato paste

1 cup diced onion

1 cup diced celery

1/5 cups frozen corn

cheese

avocado slices

cilantro

tortilla chips

Take the shredded chicken and heat it up in a skillet. Add the taco seasoning to the chicken and stir until it is well coated. Allow the chicken to heat all the way through and then set aside.

Add your onion and celery to a soup pot with a tiny bit of olive oil and heat on low for a couple of minutes. You want the onion to be soft and translucent. When it is done, add the chicken broth and water to the pot. Then you can add the rest of the ingredients.

Add the chicken to the pot and cook the soup on low for about 20 minutes. So easy! You could do this in the crock pot also & could add more flavors (beans, rice...). Next time, I will add some fresh lime... so many options. We topped ours off with cheese, avocado, tomato, cilantro & chips. Yum!

Noodle, Cheese and Broccoli Soup

mmm....mmm...good...I am ready to try this one!

{Recipe from} My Favorite Recipes

Noodle, Cheese, and Broccoli Soup
6 cups milk (don't use whole milk--it curdles)
1 1/2 head of fresh broccoli
1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)
6 chicken bouillon cubes
8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)
dash of garlic salt (or more)
6 cups water
dash of pepper
--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL (it will curdle and look like little pieces of floating butter).

mmmm....here's another...

{recipe & pic from ACCORDING TO KELLY}

chicken tortellini soup

9 oz. frozen broccoli

8 cups water

4 tsp. of chicken bouillon (i used 8 cubes)

3 cans chicken broth

1 can cream of chicken soup

2 cups cubed chicken (i added more, but i like a lot of chicken)

1 cup chopped onion

2 cups sliced carrots

2 cloves or tsp. garlic powder

1 tsp. basil1 tsp. oregano

1 package frozen cheese tortellini

mix everything together, except the cream of chicken soup, & bring to a boil. add the cream of chicken soup, heat and then serve.

delicious with some crusty italian bread!

Which soup do I want today?

It is rainy and cold today and soup sounds yummy....so now I just have to decide which one to make...don't these sound warm and yummy!

{recipes from Yummy Food 4 All}

Salsa Verde Soup
2 cans (7 oz. each) salsa verde
3 cups cooked chicken
1 can canelli or great white northern beans
4 cups chicken broth
1-2 tsp cumin
1 can cream of chicken soup (also delicious with sour cream instead)
1/4 cup uncooked ricePlace salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* can serve it with shredded PepperJack cheese, avocado slices and tortilla chips.

OR

White Lightning Chicken Chili
(Pampered Chef Recipe)
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.
Yeild: 8 servings
Kitchen Tips:For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired

Tortilla Soup

Fall is the perfect time of year to make all kinds of yummy soups. My SIL reminded me of this yummy one that i made last year. I thought I got this recipe off of Just Made This blog, but I couldn't find it on there today when I went to link it....so if someone else claims this let me know and I will give you the credit! Enjoy!

Tortilla Soup
4-6 T. Vegetable oil
1 medium spanish onion, diced
3 cloves garlic, minced
1 (26 oz.) can petite diced tomatoes
2 T. Cumin
1 T. chili powder
1 tsp. salt
3 bay leaves
2 cans chicken broth
2 cooked chicken breasts, shredded
1 can black beans
1/2 cup frozen corn

Garnishes:
Sour cream
avocado, diced
cilantro
corn tortilla strips (I just used crushed chips)

In heavy pot, on medium tomed. high heat, heat oil. Add onion and let sweat 5 or so minutes. Add garlic and stir until you can start to snmell the garlic, a few seconds or so. Add the tomatoes and seasonings. Bring to boil. Add the broth and reduce heat to simmer. Ten minutes later add the beans, corn & chicken. Simmer another 20 minutes. Serve with garnishes.

Chicken Noodle SOUP

CHICKEN NOODLE SOUP

{from} Beckyhiggins.com

2 chicken bouillon cubes (or 2 tsp. granules)

2 cans chicken broth

1 c. chopped carrots

2 c. chopped celery

1/4 c. chopped onion

1/2 (half) can cream of chicken soup

1/4 c. milk

1/2 cube (4 Tbsp.) butter

1/4 c. flour

2 c. chopped cooked chicken (2 pieces)

4-6 oz. egg noodlesBoil chicken until fully cooked.

Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

Chicken Noodle Soup

Chicken noodle soup with homemade noodles

8 c. water
8-10 chicken bouillon cubes
celery
carrots
onion
parsley
pepper
4 chicken breasts, diced
Simmer together until vegetables are not quite tender.

Noodles:In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

Refried Bean soup

Refried Bean Soup
1 (15 oz) can refried beans
1 can fat free chicken broth
1 (10 oz.) can Ro-tel or Mexican tomatoes
1 (15 0z) can yellow corn, drained
1/2 Tablespoon reduced sodium taco seasoning mix
Pour all of the ingredients in a pot and mix up and heat through. Can serve with shredded cheese and light tortilla chips, but add points for those.
Serves 8
1 Weight Watcher Point per serving

Broccoli Cheese Soup

6 C. chicken broth

1 C. onion diced

2 tsp. salt

1 lg. head of broccoli chopped (or use 3/4 bag frozen broccoli chopped)

1 1/2 C.flour

1 1/2 C. butter

4 C. half &half

4 C. 2% milk

15 oz. Cheese Wiz

Boil 6 C. chicken broth with diced onion, chopped broccoli, and salt. In another pan, melt your butter and then add your flour until a smoth paste. Add your half and half to the paste and stir. Then add your milk all at once and stir until smooth. Bring to small simmer and then add cheese wiz and bring to a boil until thickened. Test to see if broccoli and onions are tender. When tender, add pot of smooth cheese sauce into other chicken broth and veggies pot. You might need to whisk. Enjoy! So good in a bread bowl or with yummy rolls!